Herb And Garlic Crusted Halibut With Oven Baked Ratatouille

By á-170456

Ingredients

• HERB AND GARLIC CRUSTED HALIBUT:
• 2 tablespoons chopped parsley
• 2 tablespoons chopped chives
• 2 tablespoons chopped chervil
• 2 tablespoons chopped tarragon
• 4 garlic cloves chopped
• 1 tablespoon chopped lemon zest
• 1/4 cup olive oil plus
• 2 tablespoons olive oil
• 1 1/2 cups fresh bread crumbs
• 4 halibut fillets - (6 oz ea)
• Salt to taste
• Freshly-ground black pepper to taste
• RATATOUILLE:
• 2 large red onions thinly sliced
• 1/2 cup olive oil
• 6 garlic cloves finely sliced
• Salt to taste
• Freshly-ground black pepper to taste
• 2 teaspoons finely-chopped fresh thyme with
• 2 teaspoons finely-chopped fresh rosemary and with
• 2 teaspoons finely-chopped fresh parsley combined in a bowl
• 1 large eggplant sliced 1/2" thick
• 2 zucchini sliced 1/2" thick
• 2 red bell peppers seeded, and cut into eighths
• 2 yellow bell peppers seeded, and cut into eighths
• 5 plum tomatoes cored, and cut into 1" thick slices
• Fresh parsley for garnish

Details

Servings 4

Preparation

Step 1

Herb And Garlic Crusted Halibut: Brush each fillet with olive oil and season with salt and pepper, dredge, skin-side down in the herb/bread mixture.

Heat 2 tablespoons of the oil in a large saute pan until almost smoking. Add the fillets, crust-side down and saute until lightly golden brown, about 3 to 4 minutes. Reduce heat to medium, turn the fillets over and continue cooking until the fish is just cooked through, about 3 to 4 minutes more.

Ratatouille: Preheat oven to 350 degrees.

In a medium casserole, make a layer of onions, drizzle with a few tablespoons of olive oil, season with salt and pepper and sprinkle with some of the herbs. Repeat with the remaining vegetables.

Cover and bake in the oven for 1 to 1 1/2 hours, pressing down on the vegetables occasionally, until the vegetables are completely tender. Garnish with fresh parsley.

This recipe yields 4 servings.